:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Vodv2OC7G_jlipnWZR5i/b9e6e35ccd8c3fbe39634872b2647e.jpeg "Chicken liver in the oven")
Source: Pixabay: arinaja
Chicken liver in the oven
I've been trying to make chicken livers in the oven for many years and I'd like to share the end result! Each time, I tweaked the recipe a little until I arrived at this perfectly crumbly, crunchy and flavorful research.
Ingredients
- 500 g chicken liver
- 2 Head red onion
- 3 clove garlic
- 100 g butter
- 1 tsp marjoram
- Salt, pepper
- Baking paper
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Directions
After washing the chicken livers, place them in a bowl and add the sliced onion and crushed garlic. Season with salt, pepper and marjoram. In my experience, don't skimp on the salt and pepper, as the chicken livers absorb the flavours very well.
Melt 100 grams of butter and pour it over the liver. Make sure that all the pieces of liver are coated with the butter mixture, stirring with a spoon to ensure a lump-free pour.
After baking, cover the chicken livers with baking paper and place in the oven. The crucrux here is that it burns easily if the heat is too high, which is why I set the oven to 180°C and cook the chicken livers in 30 minutes.
After removing from the oven, let it rest for about 10 minutes. During this time, the flavours will meld well and the chicken livers will be even juicier.
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